Pommes Frites (French Fries) with Fresh Mayonnaise
Adult Supervision Required
For the Potatoes:
4 large Russet potatoes, about 2 pounds, peeled
For the Mayonnaise (about 3/4 cup):
Peanut oil, for frying
1 egg yolk
1 tablespoon Dijon Mustard
1 teaspoon fresh lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup corn oil
Special equipment: electric deep fryer or large heavy pot with deep-fry thermometer
Potato Preparation: Fill a large heavy pot with enough oil to reach halfway up the pot being mindful not to overfill the pot. You don't want oil to overflow from the pot when you're cooking the fries. Attach the thermometer to the side of the pan. Heat oil over medium heat until it reaches 325 degrees F.
Meanwhile, fill a large bowl with water. Square off the potatoes and cut them into sticks about 1/4-inch thick and the length of the potato. Place sticks in the water. Drain potatoes and dry well with VIVAŽ towels. This will prevent splattering of hot oil.
Working in batches, add a handful of potatoes to the preheated oil. Fry for 5 to 6 minutes giving the potatoes a chance to cook on the inside without developing much color on the outside. Remove to a VIVAŽ towel lined plate. Bring the oil back up to 325 degrees F before adding the next batch. Repeat until all batches are complete.
Let fries cool completely. Meanwhile, bring oil up to 375 degrees F. Add potatoes to oil again in batches until nicely golden, about 1 minute. Remove to a VIVAŽ towel lined plate and salt immediately while they're piping hot.
In a medium clean bowl, whisk together the egg yolk, mustard, lemon juice, vinegar and salt and pepper.
Slowly whisk in the oil, a little at a time at first until the mixture begins to emulsify then whisk in the rest of the oil in a steady, but slow stream. Taste and adjust acidity with more lemon juice or vinegar, if needed and season with more salt and pepper if needed. Refrigerate for up to a day.
To serve the fries Belgian-style, twist a decorative VIVAŽ towel inside a small vessel to form a cone shape. Crumble up a VIVAŽ Choose-A-Size towel and place inside the bottom of the cone to absorb any excess oil. Fill with French fries.
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Recipe courtesy of Food Network's Sunny Anderson for VIVAŽ Towels.